YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan Stack
Savor a delicious twist on a classic favorite with layers of tender, oven-crisped eggplant, rich marinara, and a blend of melted part-skim mozzarella and Parmesan cheeses accented by a savory nutritional yeast topping. Each bite is a delightful combination of textures and robust flavors that make for a satisfying meal any time of day.
INGREDIENTS
1 medium Eggplant (200g)
1 large Egg White
0.25 cup Whole Wheat Breadcrumbs
3 ounces Part-Skim Mozzarella Cheese
0.125 cup Grated Parmesan Cheese
0.5 cup Marinara Sauce
2 tablespoons Nutritional Yeast
Olive Oil Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
Slice the eggplant into 1/2 inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry.
In a shallow bowl, whisk the egg white. In another plate, spread out the whole wheat breadcrumbs.
Dip each eggplant slice first in the egg white, then coat evenly with the breadcrumbs.
Place the breaded eggplant slices on the prepared baking sheet. Bake for about 20 minutes, flipping halfway through, until both sides are crispy and golden.
Remove the eggplant from the oven. On each slice, spread a thin layer of marinara sauce, then layer with part-skim mozzarella and a sprinkle of grated Parmesan.
Sprinkle nutritional yeast over the top for an extra boost of umami and protein.
Return the assembled stacks to the oven for an additional 5 minutes, just until the cheeses melt slightly.
Serve warm and enjoy your Crispy Baked Eggplant Parmesan Stack!